Ingredients with Measurements:
- 500g ground beef
- 1/2 cup tapioca flour
- 1/4 cup ice water
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground fennel
- 1/2 tsp ground white pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup fried shallots
- 1 package egg noodles
- 4 cups beef broth
- 2 cups water
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 1 tbsp chili sauce (optional)
- 1/4 cup chopped scallions (for garnish)
Special equipment needed:
- Large mixing bowl
- Large pot for boiling noodles
- Medium pot for cooking broth
- Strainer
- Meat grinder or food processor
- Plastic wrap
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, tapioca flour, ice water, egg, garlic, salt, pepper, sugar, baking powder, baking soda, coriander, cumin, nutmeg, cloves, fennel, white pepper, scallions, cilantro, and fried shallots. Mix well until all ingredients are evenly distributed.
2. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
3. Meanwhile, bring a large pot of water to a boil. Add egg noodles and cook according to package instructions. Drain and set aside.
4. In a medium pot, bring beef broth and water to a boil. Add soy sauce, fish sauce, sesame oil, and chili sauce (if using). Reduce heat to low and let simmer.
5. Take the beef mixture out of the refrigerator and form into small meatballs, about 1 inch in diameter.
6. Bring a large pot of water to a boil. Add the meatballs and cook for 5-7 minutes, or until they float to the surface.
7. Use a strainer to remove the meatballs from the pot and transfer them to the pot of simmering broth.
8. Let the meatballs cook in the broth for another 5-7 minutes.
9. To serve, divide the cooked egg noodles among 4 bowls. Ladle the meatball broth over the noodles. Garnish with chopped scallions.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
5. Temperature:
Meatball cooking temperature: boiling water
Broth cooking temperature: simmering
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 22g
Carbohydrates: 48g
Protein: 41g
Sodium: 2000mg
Sugar: 4g
Substitutions for ingredients:
- Ground chicken or pork can be used instead of ground beef.
- Cornstarch can be used instead of tapioca flour.
- Green onions can be used instead of scallions.
- Parsley can be used instead of cilantro.
- Fried onions can be used instead of fried shallots.
- Rice noodles can be used instead of egg noodles.
Variations:
- Add sliced mushrooms to the broth for extra flavor.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add sliced bok choy or other leafy greens to the broth for extra nutrition.
- Use a different type of noodle, such as udon or soba.
Tips and tricks:
- Make sure the beef mixture is well-chilled before forming into meatballs.
- Use a meat grinder or food processor to grind your own beef for the best texture.
- Add more or less chili sauce depending on your spice preference.
- Top with additional garnishes such as sliced jalapeños or bean sprouts.
Storage instructions:
Leftover meatballs and broth can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat meatballs and broth in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.
Garnishes:
Chopped scallions, sliced jalapeños, bean sprouts, lime wedges.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, cucumber salad.
Troubleshooting advice:
- If the meatballs are falling apart, add more tapioca flour to the mixture.
- If the broth is too salty, add more water to dilute it.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bakso is a popular Indonesian meatball soup that is typically made with beef or chicken. It is often served with noodles and a flavorful broth.
Flavor profiles:
Savory, umami, slightly spicy.
Serving suggestions:
Serve hot with chopsticks and a spoon.
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Region: Indonesian